This garlic infused eye round roast beef is an easy and delicious main dish that can be served any day of the week thanks to your quick cooking air fryer.
Why this recipe is just so good….
- This roast is high in protein as well as a lean cut of beef. It easily fits in to a healthy, low carb, keto or paleo meal plan.
- You don’t have to wait to serve this roast on the weekend. The eye round will be ready to eat in about an hour. Just watch the temperature of the beef on a meat thermometer and this is a no fail recipe!
- In this recipe I am using an eye round roast. It is a lean, economical cut of beef. There is only a thin layer of fat on the top, without much marbling throughout. Cooked medium rare, it comes out tender, juicy and flavorful.
- Some other options would be a top round roast, sirloin or tenderloin. These cuts all lend themselves well to roasting and air frying. Chuck, bottom round or rump roasts are all better suited to braising, stewing or cooking in a slow cooker or Instant Pot.
- Certified Angus Beef has a full article on different cuts of beef.
- Because there is some fat on top, no additional oil is needed for this roast. It only needs some simple ingredients such as the garlic cloves, some general beef or steak seasoning and some salt and pepper to give the meat plenty of flavor.
Step by Step Directions
- Remove roast from refrigerator to bring to room temperature.
- Preheat air fryer at 390°F. for 10 minutes.
- Cut (4-6) ½” slits on top of the eye round. Cut the garlic cloves in half or thirds if they are larger. Insert the pieces in the slits of the the beef. Sprinkle with salt, pepper and any other seasonings you’d like on top and the bottom.
- Place beef roast fat side down in the fryer and cook for 10 minutes at 390°F.
- Turn temperature down to 325°F. Flip the roast and continue to cook for another 20 minutes.
- Test with meat thermometer. If it registers 135-140°F, and rests for 10 minutes on a platter, it will be medium well done.
- It’s important to preheat the air fryer to a high temperature because you want a good sear on the roast. When you cook it fat side down, the eye round will get a caramelized crust on top that is very flavorful. Then we turn the temperature down to finish cooking.
- Food Safety tells us that the USDA recommends eating beef at 145°F for safety purposes.
- However, if you prefer eating your roast rare, cook until a meat thermometer registers 125-130°F. If you want it medium rare, cook to 135°F. Remember the temperature will raise about 5 degrees after it is removed and sits on a platter. You definitely want to let it rest 10 minutes since the juices will run out quickly if you slice it too soon.
- For tender pieces of beef, slice very thinly.
This roast beef dinner can be served with baked or mashed potatoes. For low carb option, we like to serve ours with mashed cauliflower with a bit of garlic powder and salt and pepper. And we like to add tons of veggies. One of our favorites is my Sweet and Spicy Brussel Sprouts which can be quickly pan fried to add to the meal. Another option is my Sautéed Radishes, which surprisingly tastes similar to fried potatoes. Or you could easily steam some broccoli or cauliflower on the stove top while the roast beef cooks.
If you are serving the eye round to company or want a special dessert, you can make a light Keto Lemon Cake to finish this meal.
Here are some more roast recipes to try:
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